This colourful and flavourful recipe makes an excellent side dish, and is super easy to make! It can be enjoyed hot or cold. Quinoa is one of the few vegetarian sources of a complete protein. This recipe provides iron and is also a great source of vitamin C, which enhances the absorption of non-heme iron in the body.

Prep: 10 minutes • Total: 30 minutes
Makes 3 servings (179g / serving) • 1 serving = about 1 cup

Ingredients:

¼ cup (60 mL) – Extra Virgin Olive Oil
1 cup (250 mL) – Cherry Tomatoes, halved
½ cup (125 mL) – Green Onions, thinly sliced
2 Tbsp (30 mL) – Fresh Oregano
2 to 3 cloves – Roasted Garlic, chopped
1 Tbsp (15 mL) – Lemon Juice
Kosher Salt – (to taste)
Freshly Ground Black Pepper – (to taste)

Directions:

1. Prepare quinoa to package directions, using low sodium chicken broth in place of water.
2. One at a time, stir tomatoes, green onions, oil, roasted garlic, oregano, and lemon juice into quinoa
3. Eat immediately, or chill in refrigerator.

Note: couscous, kamut, buckwheat groats, or brown rice can all be substituted for quinoa, depending on taste or dietary preferences.

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